Boiled Jianghu-boiled Beef
1.
Cut the beef into large and thin slices and sizing with egg white, starch, cooking wine, and pepper.
2.
Pick and wash the vegetables and bean sprouts, slice the red sausage, cut the red pepper, and smash the garlic.
3.
Pour oil in the pan, heat until warm, pour in the meat slices and fry until the color changes and serve.
4.
Wash the pot, re-pour in the right amount of oil, add the bean paste and the hot pot bottom and fry until fragrant, and fry the red oil.
5.
Pour in the broth or water and bring to a boil.
6.
Pour the beef slices and cook on high heat for 10 minutes. Season with salt and light soy sauce.
7.
Put in the red sausage slices.
8.
Add bean sprouts and cook for 1 minute.
9.
Pour the greens in and warm it slightly.
10.
Scoop out the greens and place them on the bottom of the container.
11.
After removing the green vegetables, add the chicken essence, put the meat slices in the pot and the soup together, and sprinkle the red pepper, pepper and white sesame on the beef.
12.
Wash the pot and pour the oil again, heat it up, add garlic and fry it until fragrant.
13.
Pour the fried garlic and oil on the beef.
Tips:
1 The oil temperature should be higher when the pork slices are sliced. Don't stir fry too frequently to avoid desizing
2 When frying the bean paste, just use a low heat to get the red oil. Don't fry it.
3 When frying the minced garlic, it must be fast. The minced garlic can be poured on the beef immediately after the pan, so as not to take a long time to zoom in
